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Cook rice with 1 tsp. salt and set aside. Meanwhile, heat 1 Tbsp. oil in skillet and cook shallot/onion 2-3 minutes til softened. Add chicken, soy sauce, honey, rice vinegar and ginger and increase heat to high, cooking vigorously to evaporate out the moisture and make the sauce nice and sticky (don’t be afraid to really boil the heck out of it); stir often and cook 10-12 minutes. In your wok or another big skillet cook rice and frozen veggies in 2 Tbsp. oil, until veggies are cooked and rice is crispy in spots, 7-10 minutes. Push rice to one side and add sesame oil and eggs and cook until scrambled. Mix in with rice and serve topped with chicken. Garnish with roasted cashew nuts if desired.